Jalapeño Cornbread
Recipe type: Quick Bread
Prep time: 
Cook time: 
Total time: 
Serves: 6+
This moist and cake-like cornbread is made to go with chili but it also works as a side to many other main dishes.
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 Tbsp sugar
  • 1 tsp salt
  • 1½ tsp baking powder
  • 1 egg, lightly beaten
  • ½ cup buttermilk
  • ½ cup milk
  • 6 Tbsp butter, melted
  • Roughly 1 Tbsp chopped jalapeño peppers
  1. Combine the dry ingredients.
  2. Fold in the wet ingredients.
  3. Stir in the chopped jalapeño peppers at the end.
  4. Pour the cornbread batter into a greased 9 x 13 pan and bake it for 15 minutes at 450 degrees, or until the edges of the bread are lightly browned and a knife inserted in the bread comes out clean.
  5. TIP: I like to serve both plain cornbread and jalapeño cornbread so that my family has options. I usually pour the batter into the greased pan before stirring in the chopped peppers, and then gently mix the peppers in to only one side of the pan.
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/jalapeno-cornbread/